Description
Kofta Kebab Masala is a flavorful Indian dish featuring spiced ground lamb or beef meatballs simmered in a rich, aromatic tomato-based masala sauce. The koftas are browned to perfection and then cooked in a spiced blend of onions, ginger garlic paste, and a mix of traditional Indian spices, finished with yogurt and fresh herbs for a creamy, vibrant taste. This dish is perfect served with rice or flatbreads for a comforting and satisfying meal.
Ingredients
Scale
Kofta Ingredients
- 1 pound ground lamb or beef
- 1 small onion, grated
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 tablespoon olive oil (for browning)
Masala Sauce Ingredients
- 1 medium onion, finely chopped
- 1 tablespoon ginger garlic paste
- 1 teaspoon ground turmeric
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 2 medium tomatoes, finely chopped
- 1/2 cup water or as needed
- 1/4 cup plain yogurt, whisked
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lemon juice
Instructions
- Prepare the Kofta Mixture: In a bowl, mix ground meat with grated onion, parsley, mint, ground coriander, cumin, cinnamon, nutmeg, salt, and black pepper. Knead well to combine the spices evenly and shape the mixture into koftas (meatballs).
- Brown the Koftas: Heat olive oil in a skillet over medium heat. Add the koftas and brown them on all sides until they develop a golden crust. Remove from skillet and set aside to keep warm.
- Sauté Onions: In the same skillet, add the finely chopped onion and sauté until it turns golden brown, which should take about 5-7 minutes, stirring occasionally to prevent burning.
- Add Ginger Garlic Paste: Stir in the ginger garlic paste and cook for 1–2 minutes until the raw smell disappears, blending well with the sautéed onions.
- Cook the Spices: Add turmeric, garam masala, cumin, coriander, and chili powder to the skillet. Cook the spices with the onion mixture for about a minute, stirring constantly to avoid burning and to release their aromas.
- Add Tomatoes: Incorporate the chopped tomatoes and cook until they become soft and the oil starts separating from the masala base, indicating the spices are well cooked. This should take roughly 8-10 minutes.
- Add Water and Simmer: Pour in water to loosen the sauce to desired consistency and bring it to a simmer over medium-low heat.
- Cook Koftas in Sauce: Gently place the browned koftas into the simmering sauce. Cover the skillet and cook on low heat for 15–20 minutes, allowing the koftas to cook through and absorb the masala flavors.
- Add Yogurt: Stir in the whisked yogurt slowly to the sauce and cook for another 3–5 minutes on low heat, which adds creaminess and a subtle tang to the dish. Avoid boiling after adding yogurt to prevent curdling.
- Finish and Garnish: Remove from heat, stir in freshly chopped cilantro and lemon juice to brighten the flavors before serving.
Notes
- Use fresh herbs like parsley, mint, and cilantro for the best flavor impact.
- Ground lamb provides a richer taste, but beef is a suitable alternative.
- Handle the koftas gently when adding to the sauce to prevent breaking.
- If the sauce becomes too thick, add a little more water to adjust consistency.
- Serve hot with basmati rice or Indian breads like naan or roti.
